Techno-economic analysis of fermentation-derived ingredient to improve plant-based meat alternatives

Project partners: Imperial College of Science, Technology and Medicine & Burford White trading as Shocken Foods

Project focus area: Agriculture and food production

The transition to more sustainable food systems is urgent, and plant-based meat alternatives are a key part of the solution. However, many current products still rely on synthetic binders, artificial additives, and common allergens like gluten to replicate the structure and mouthfeel of conventional meat. These ingredients can undermine consumer acceptance and limit accessibility for those with dietary restrictions.

Microbial fermentation offers a promising route to develop naturally functional, clean-label ingredients that enhance the taste, texture, and nutritional quality of plant-based meat alternatives. This project focuses on evaluating the commercial viability of one such next-generation microbial biomass ingredient derived from an edible yeast, which is naturally high in protein and lipids and offers functional benefits as a natural binder or texture enhancer. The core objective is to conduct a techno-economic analysis (TEA) that models the cost of producing this ingredient under scalable UK manufacturing conditions. This includes integrating laboratory cultivation data, process parameters, and downstream processing steps into a simulation that estimates production cost ranges and identifies cost drivers. The TEA will also benchmark performance and cost competitiveness against current industry standards such as gluten and synthetic binders. The results will support food companies in making evidence-based decisions about ingredient innovation and clean-label reformulation. Beyond commercial impact, the project contributes to broader societal and environmental goals by promoting allergen-free, less processed alternatives and supporting lower-emission protein sources.

For more information

For more information on this project, contact us, or view all Engineering Biology SPARK Award winners.

This project funding is part of the Engineering Biology Innovation Network, led by Innovate UK Business Connect in collaboration with Innovate UK and UKRI’s Technology Mission Fund. The network’s goal is to progress innovations, create a commercially focused community and foster new consortia to advance innovations towards commercial applications.